Friday, 14 April 2017

Vegetarian Shepherd's Pie



Ingredients:

Filling:
1 leek, sliced
2 carrots, chopped
150g mushrooms, chopped
1 clove of garlic, crushed
3 tbsp dried sage (or 3 fresh leaves if available)
3 tbsp dried thyme (or 3 sprigs of fresh thyme leaves only if available)
250g dried green lentils
750ml vegetable stock (made with 1 vegetable OXO cube)
400g tin of chopped tomatoes
200ml red wine
1 tbsp (vegetarian) Worcestershire sauce
1 tbsp soy sauce
tbsp olive oil

Topping:
2 large sweet potatoes
2 large potatoes
1 small/medium cauliflower, heads only
large knob of butter
handful of grated cheese

Method:

  1. Preheat oven to 200C.
  2. Heat the oil in a pan and gently fry the leeks, until they begin to soften.
  3. Add carrots, mushrooms and garlic, continuing to cook for 4-5 mins, stirring occasionally.
  4. Add the herbs, lentils, tinned tomatoes, vegetable stock, red wine, soy sauce & Worcestershire sauce and stir together well.
  5. Bring to the boil and allow to simmer on a low heat for 30-40 minutes to thicken slightly.
  6. Whilst the filling is simmering, boil the potatoes, sweet potatoes & cauliflower in a pan together for 15 mins until all is soft.
  7. Drain the vegetables and add the butter to mash until smooth.
  8. Transfer the filling to an oven proof dish and top with the mashed vegetables. Sprinkle the grated cheese on the top.
  9. Bake in the oven for 20 minutes until golden brown.

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